Burger Bash: Feb.1
Is anyone going to Ken Oringer's Burger Bash at KO Prime on Feb.1? It is a contest, pitting ten different chefs, each preparing a different burger. Some of the other chefs include Jamie Bissonette, Ming Tsai, and Michael Schlow. It is only $25 and the event also benefits Autism Speaks (www.autismspeaks.org), a very worthy cause.
I think this event is relatively inexpensive and sounds like lots of fun. I am curious to see how many of the chefs choose to use beef, and how many choose other meats, seafood or even non-meats. I suspect Ming will opt for a non-beef option, maybe a duck burger or veggie. Will anyone attempt a traditional burger or will they all go for very funky alternatives?
It sounds like a good deal, but I'm curious if it's just an exhibition with judges, or if the audience gets to sample things, too. If the latter, do they cut burgers into pieces, do you only get to sample a few, do they do slider-sized ones? I know I couldn't eat ten burgers, however awesome.
re: MC Slim JB
I'll be attending and I imagine it will be sliced burgers. First, I can't see them expecting people to pay $25 just to watch Kenji judge a burger competition ;-) Second, using sliders wouldn't be the most reliable way to test who makes the best burger, by their very definition they aren't burgers and require different elements to be great. My guess is that they'll be cutting the burgers in half or in quarters, but I could be dead wrong and we'll be getting a bunch of mini burger or sliders. On another note I just wanted to thank you for writing such an informative blog, it's always a pleasure to read your posts.
Thanks for the kind words!
Maybe the judges get full-sized burgers and the guests get miniature ones? I hope not, as I had the same thought that a miniature version of a burger would be a poor way to represent it: there's a lot of distinction in the variations of flavor and texture and doneness, etc. in a full-sized patty, to say nothing of how difficult certain toppings would be to render in a slider-sized format, like the Radius crispy fried onions.
Got some more details from one of my industry PR contacts:
"Chefs will be making full sized burgers with condiments on buns, but they will then be carved into quarters, so if you got to eat one sample from each chef, you'd end up digesting about 2 1/2 hamburgers.
Michael Schlow of Radius has had to drop out due to a commitment in NYC, so Evan Deluty of Stella will be taking his place.
There will be donated wine and beer for the first hour (in the lobby), and a cash bar upstairs. Because response has been tremendous, they'll be opening up the third floor as a overflow lounge. Parking is valet. Coat check gratis. Trophy awarded around 8:30-9pm."
Other details here: http://www.bostonchefs.com/news/event...
I wonder why Chef Maws of Craigie on Main won't be there; his burger is one of the best I've ever had!